Canada - Maple Butter Tarts
I’m not much of a baker, but these were pretty easy. Unfortunately, the recipe I used did not make enough filling so I had to scoop out some filling from the other muffin tins. Let me just say, this was amazing. And it’s pretty hard to screw up.
The filling is made out of brown sugar, eggs, maple syrup, walnuts, dates, and golden raisins. And it absolutely melts in your mouth. The inside of the filling was so gooey and delicious, while the pastry was crispy and went perfectly hand in hand.
I’m not very familiar with Canadian dishes, but I knew I didn’t want to do poutine. I felt that would’ve been very stereotypical. So instead, I looked up a dessert to add more variety. Boy, I’m glad I did. I know that maple syrup is also a “staple” in every household (aha, maybe?), so I thought making a maple syrup tart would’ve been great.
Sour Cream Pastry:
1 1/4 cups all-purpose flour
1/4 cup cold butter (cubed)
1/4 cup cold lard (sub vegetable shortening) (cubed)
4 tsp sour cream
2 tbsp water
1/2 cup walnuts (chopped)
1/4 cup dates (chopped)
1/4 cup golden raisins
3/4 cups brown sugar
1/2 cup maple syrup
1/3 cup butter (melted)
1 tbsp vinegar
Sour Cream Pastry:
In a bowl, whisk flour and salt. Add the butter and lard, and cut them into fine crumbs, with a few larger pieces. Mix in the sour cream and water. Toss with a fork and add more water if needed. Form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes, until chilled.
On a lightly floured surface, roll out the pastry to about 1/8-inch thickness. Using a 4-inch round cutter (or in my case, a whiskey glass), cut out 12 circles. There was still leftover dough, so I divided the remaining dough into 12 pieces and added them to the cut dough.
Fit the divided dough into the 12 muffin cups and refrigerate for 30 minutes.
Divide the walnuts, dates, and raisins into the pastry shells.
Whisk together the brown sugar, maple syrup, butter, eggs, vinegar, and salt. I’d recommend adding about a tablespoon more of the brown sugar and maple syrup. There wasn’t enough for a full 12 tarts. Spoon about 1/4 cup filling into each shell.
Bake the muffins in a 350 F oven until the filling is set and the pastry is golden about 20-25 minutes. For me, this actually took about 30 minutes. I even raised the temp to 375 F for the last 5 minutes.
Remove from the oven, and run a thin knife around the edges to release the tart. Let the tarts cool in the oven for about 20 minutes. Remove the muffin tin and let cool completely at room temperature.
Note: You can store these in a single layer in an airtight container at room temperature for up to 24 hours (but I had them longer than that).
Recipe adapted from Canadian Living.